Labneh is a staple in many Mediterranean cuisines. This fresh cheese is made by straining yogurt and has a rich, creamy and milky texture that makes it a perfect dip for your crudites or bread. Top it with a drizzle of olive oil and a few mint leaves and treat yourself! You can also get it in spicy, goat cheese and zaatar-flavoured versions.
On a cracker or rusk, put a spoonful of labneh, a few pieces of sundried tomatoes, half of a kalamata olive and sprinkle with chives.
Add olive oil and thyme (or zaatar) to labneh for a quick and tasty dip. Labneh can replace mayo or Greek yogurt in all your dip recipes or creamy sauces.
On a bread slice or in a pita, spread labneh, add avocado slices and chopped green onions. If you want a meal high in proteins, you could add Nordic shrimps.
Cook one cup of short pasta (macaroni, penne, farfalle). Strain and keep 1/2 cup of the cooking water. In a skillet, add 15 ml of olive oil, soften 1 cup of cherry tomatoes, add a clove of garlic and pre-cooked broccoli. Add 375 ml of labneh, the cooked pasta and the reserved cooking water.
Place a cup of labneh in a bowl. Add strawberries, blueberries or blackberries or a mix a of frozen fruits, thawed. Add 15 ml of grilled slivered almonds and a drizzle of honey.
Cut your apricots in half and grilled them on the BBQ or put them on a baking sheet and cooked them for a few minutes on broil. Place your grilled apricots in a plate, add a spoonful of labneh and crushed pistachios. For an added exotic touch, you could add a drizzle of rose water.
